Spicy Black Bean and Corn Tossed Salad

1 Cup frozen corn
1/3 cup purchased French salad dressing
1 teaspoon chopped chipotle chilies in adobo sauce
4-5 cups torn romaine or green leaf lettuce
1 cup cherry tomatoes, halved
1/4 cup sliced green onions
1 (15-oz) can black beans, drained, rinsed
2 oz. (1/2 cup) shredded cheddar cheese
1 cup coarsely crushed blue corn tortilla chips
1/4 cup chopped fresh cilantro

1. Cook corn as directed on package. Drain; rinse with cold water to cool. Drain well.

2. In a small bowl, combine dressing and chopped chipotle chilies; mix well.

3. In a large bowl, combine cooked corn, lettuce, tomatoes, onions, black beans and cheese. Add dressing mixture; toss to coat. Sprinkle with chips and cilantro; toss gently. Serve immediately.

Crunchy Cabbage and Chickpea Salad

Crunchy Cabbage and Chickpea Salad

Dressing

¼ cup olive or vegetable oil
1 Tablespoon Sugar
½ teaspoon grated lemon peel
2 Tablespoons fresh lemon juice
1 garlic clove, minced
½ teaspoon salt
½ teaspoon cumin
Dash ground red pepper (cayenne)

Salad

3 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
¼ cup sliced green onions
¼ cup chopped fresh parsley
3 small carrots, thinly sliced
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 (3-oz.) pkg. any flavor ramen noodle soup mix

1.In a small nonmetal bowl, combine all dressing ingredients; mix well.

2.In a large bowl, combine all salad ingredients except soup mix; toss to mix.

3.Discard seasoning packet from soup mix or reserve for later use. Crumble noodles; add to cabbage mixture. Add dressing; toss to coat.

4 (1 ¾-cup) servingsPillsbury, Farmer's Market Vegetarian; Aug. 01

Marinated Asian Noodle Salad

Marinated Asian Noodle Salad

6 oz. Uncooked linguine or spaghetti

DRESSING
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon oriental sesame oil
1 teaspoon sugar
½ teaspoon five-spice powder
1/8 to ¼ teaspoon crushed red pepper flakes
1 garlic clove, minced

SALAD
1 cup shredded red cabbage
1 cup coarsely shredded carrots
1 cup green bell pepper strips (2x ¼ x ¼- inch)
½ cup diagonally sliced green onions
4 oz. (1 cup) pea pods, cut diagonally in half,
blanched (toss pods in boiling water for @ 90 seconds)
1 (8-oz.) can sliced water chestnuts, drained, rinsed w/ cold water
2 tablespoons sesame seed, toasted*

1. Cook linguine to desired doneness as directed on package. Drain; rinse with
cold water. Drain well.

2. Meanwhile, in a small bowl, combine dressing ingredients; mix well.

3. Place cooked linguine in medium bowl. Pour half of the dressing mixture over
linguine; toss to coat. Cover; refrigerate 30 minutes to blend flavors.

4. Just before serving, in a large bowl, combine marinated linguine, salad
ingredients and remaining dressing; toss to coat.

4 (2-cup) servings.

* To toast sesame seeds, place them in a small nonstick skillet; cook and stir over medium high heat for 1-2 minutes or until they’re light golden brown. (Be careful for flying seeds.)

Curried Couscous Salad

Couscous
1 cup vegetable broth
1 tablespoon mild curry powder
1 cup uncooked couscous
1/3 cup golden raisins

Salad and Dressing
2 cups torn leaf lettuce
2 large plum tomatoes
1/4 cup minced red onion
1/3 cup chopped tart apple
1 large yellow bell pepper, seeded and chopped
1 Tablespoons virgin olive oil
1/4 cup nonfat plain yogurt
3 tablespoons rice vinegar or fresh lemon juice

Couscous: In a medium saucepan, bring the stock and the curry powder to a boil. Remove from the heat. Stir in the couscous and raisins. Cover and let sit until all the liquid has been absorbed, about 15 minutes. Transfer to a bowl and let cool.

Salad and Dressing: In a large salad bowl, combine the lettuce, tomatoes, onion, apple and bell pepper. In a small bowl, whisk together the oil, yogurt and vinegar or lemon juice; pour over the salad. Toss gently to combine. Arrange the dressed salad on salad plates, top with the couscous mixture.


Vegetarian Times Complete Cookbook. Serves 4 * See note

Note: The serving in this recipe is a little tricky. It says that it serves 4. The couscous part will easily serve 4, however I thought that the Salad was only enough to serve 2. So if you want to make enough for 4 servings, I would recommend doubling the Salad and Dressing. It’s always better to have a little extra than not enough.